Blueberry Muffins With Crumb Topping

These Blueberry Muffins with Crumb Topping are the perfect snack for any time of day with plump blueberries baked into every bite! The buttery streusel topping adds an irresistible sweetness and crunch.

Whether you're looking for a breakfast treat or a mid-day snack, my blueberry muffins with crumb topping check all of those boxes!

Breakfast treats are one of my absolute favorite things to make. On the weekends especially you can always find me whipping up some crispy waffles, buttermilk pancakes or even fluffy cinnamon rolls. Muffins are high up on my families favorites list.

There's nothing more comforting than a big warm muffin fresh out of the oven for me! Especially if it is bursting with juicy blueberries, like these!

Craving more muffins? My fudgy double chocolate chip muffins and cinnamon streusel muffins are some delicious choices. Try my whole wheat banana muffins.

Ingredients

• All-purpose flour: Used in the muffin matter but also for coating the blueberries before adding them to muffin batter. This prevents the blueberries from sinking while baking.
• Buttermilk: How to make buttermilk at home: Add ½ tablespoon white distilled vinegar or fresh lemon juice to ½ cup of milk. Stir and allow to sit for 5-10 minutes util thickened.
• Blueberries: I like to use fresh blueberries in my muffins but you can also use frozen.

How to make blueberry muffins

Here's a brief look into how to make homemade blueberry muffins:

Step 1: Prepare muffin batter.

Step 2: Make the crumb topping.

Step 3: Distribute batter to each muffin liner and top with a few leftover blueberries. Sprinkle crumb topping on top of each muffin.

Step 4: Bake!

📋 Recipe

Cook ModePrevent your screen from going dark

Blueberry Muffins with Crumb Topping

Jessica

These blueberry muffins are filled with juicy blueberries and the buttery streusel topping adds an irresistible sweet crunch.

5 from 2 votes

Print Recipe PIN RECIPE

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings 12 muffins

Calories 445kcal

Ingredients

 

0.5x1x2x3x

Muffins

• ▢ 2 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1 tbs baking powder
• ▢ pinch salt
• ▢ ¼ teaspoon cinnamon
• ▢ ½ cup buttermilk*
• ▢ ½ cup vegetable oil
• ▢ 2 eggs
• ▢ ½ cup sour cream
• ▢ 2 teaspoon vanilla extract
• ▢ 2 cups blueberries, fresh or frozen
• ▢ 1 tbs flour - for blueberries

Crumb Topping

• ▢ ⅓ cup granulated sugar
• ▢ ⅓ cup light brown sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1 ½ cup all-purpose flour
• ▢ pinch salt
• ▢ ½ cup unsalted butter, cold and cubed

Instructions

 

• Preheat oven to 425°F. Add muffin liners to muffin tin, filling every other one for best results. Set aside.

For the Muffin Batter

• In a medium-sized bowl, toss 1 ½ cups of blueberries with 1 tbs of flour. Reserve the remaining blueberries for later.
• In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon together.
• In a separate bowl, whisk buttermilk, melted butter, eggs, sour cream and vanilla until smooth. Stir wet ingredients into dry until fully combined, do not over-mix. Fold blueberries in gently by hand.

For the Crumb Topping

• In a large bowl, stir granulated sugar, brown sugar, cinnamon, flour and salt together. Add butter cubes and cut it in until the mixture resembles a coarse crumb.
• Distribute batter to each muffin liner, filling all the way to the top. Top batter with a few of the remaining blueberries then add crumble on top.
• Bake for 5 minutes, then reduce temperature down to 350°F and bake for another 20-25 minutes or until a toothpick in the center comes out clean. Allow muffins to cool in pan until completely cooled. Best served fresh the same day. See storing and freezing instructions in notes section.

Notes

To make homemade buttermilk:  Stir ½ tablespoon of distilled white vinegar or fresh lemon juice into the milk needed for this recipe and allow to sit for 5-10 minutes to thicken slightly.

For gluten-free muffins: I have tested this recipe using a gluten-free measure for measure flour. You will use it as a one for one substitute for all-purpose flour.

To freeze: Wrap each muffin individually in plastic wrap and place in a freezer-safe container or plastic bag. They will stay fresh for up to three months. Thaw at room temperature overnight for best results. If you need to thaw quickly, use the microwave at 10 second intervals.

How to store muffins: You will need a large airtight container with a secure lid - alternatively, you can use a plastic bag. Line your container with paper towels and arrange the muffins in a single layer. Pro tip: Add a slice of bread to the container - this will help to absorb excess moisture and ensure that your muffins don't get soggy or gummy! Store them for up to 4-5 days.

Nutrition

Calories: 445kcalCarbohydrates: 62gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 54mgSodium: 134mgPotassium: 107mgFiber: 2gSugar: 32gVitamin A: 367IUVitamin C: 2mgCalcium: 101mgIron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?I'd love to hear about it! Leave a comment below & tag @sprinkle_some_sugar on instagram!